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Using ‘real food’ for tasty pizza

Posted: February 3, 2012 1:55 a.m.
Updated: February 3, 2012 1:55 a.m.

McKenzie Hall and Lisa Dixon, registered dieticians and founders of Nourish RDs said people don’t have to cut out food they enjoy. The duo encourages people to use “real food” to make more healthful versions of some foods.


Bacon & Egg Pizza

Serves 2 – 4


1 whole wheat pizza dough (see recipe below)

Cornmeal, for dusting

1 tablespoon olive oil

1 teaspoon red pepper flakes

1 garlic clove, thinly sliced

1 pint cherry tomatoes, tomatoes sliced in half

4 to 5 slices prosciutto, very thinly sliced

8 ounces fresh mozzarella, sliced

4 to 5 eggs, preferably local and humanely raised

2 tablespoons fresh basil

Preheat the oven to 500 degrees, or as hot as it will go. 

Place a pizza stone, cast iron griddle or sheet pan in the oven to preheat.

Heat a large skillet over medium heat.  Add the olive oil, red pepper flakes and sliced garlic. Cook about 30 seconds, until garlic is fragrant. 

Do not let garlic burn, or it will be bitter.  Add cherry tomatoes and cook until soft, about 8 to 10 minutes. Smash tomatoes, if desired.  Set aside.    

On a lightly floured surface, flatten the pizza dough into a disk and then begin to stretch the dough until you have it as thin as you want it to be. We stretch it until it’s almost see-through.

Once the pan and oven are preheated, take the pan out of the oven and sprinkle with corn meal. Place the dough on top of the corn meal and then top the dough with the cooked tomatoes. Place the prosciutto and fresh mozzarella on top of the tomatoes. 

Place pan in oven and bake for 6 minutes. Remove pan from oven and top with the eggs, placing them on the pizza one by one.  Place pizza back in the oven and cook for another 6 minutes, or until crust is golden brown and egg whites are cooked through.  The yolks should still be runny.  Top with fresh basil. 


Whole Wheat Pizza Dough

Makes enough dough for four thin-crust pizzas

2 cups warm water (about 110 degrees)

1 tablespoon honey

2 – 3 tablespoons olive oil

1 packet yeast (1/4 oz. yeast total)

2 cups white bread flour

2 cups whole wheat bread flour

1 tablespoon sea salt

Up to an additional cup of flour for kneading

Olive oil


Add the two cups of warm water to a small bowl.  Whisk in the honey and olive oil, until the honey has dissolved. Sprinkle the yeast on top of the water and stir or whisk slightly to incorporate the yeast into the water.

Let the yeast mixture set or “proof” about 5 to 10 minutes or until very foamy and until you smell the yeast developing. 

In the meantime, in a very large bowl, whisk together the flours and salt. 

After the yeast has proofed, pour the yeast mixture into the flour.

Stir with a wooden spoon until a shaggy dough is formed. Turn out dough onto a lightly floured surface, sprinkle the top of the dough with additional flour and begin to knead. 

Continue to sprinkle flour over the dough as you knead (using either the white or whole wheat flour for this – we usually use the whole wheat flour), incorporating up to another 1 cup of flour into the dough.  Use the least amount of flour you can—the less flour you knead into the dough, the better the crust will be. 

Total kneading time will be about 8 – 10 minutes.  The dough should be smooth and elastic, but still slightly, slightly sticky. 

Place the dough in a very large bowl coated with olive oil. Turn the dough so that both sides are covered with olive oil.  Cover the bowl tightly with plastic wrap and then top with a towel. 

Set in a warm place for at least 1 hour, or until the dough has doubled in size. 

Punch down dough, fold over itself and allow to rise again for at least another hour (tightly covered). 

Alternatively, you can place the bowl in the refrigerator and let rise overnight.  A 24 – 48 hour rise time in the refrigerator will give a more flavorful product, but 2 hours at room temperature is certainly enough to be very good.

When you are ready to use, punch the dough down. 

Divide into 4 even balls. 

Keep the dough covered until you are ready to work with it. 

Note:  One the pizza dough has risen and been cut into the 4 balls of dough, it can be frozen. Just place in a freezer zip lock bag.  When you are ready to use it, just take it out of the freezer and let it thaw on the counter for a few hours.  Be sure to let it come to room temperature before using.           

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